Detailed step-by-step description of how to cook the dish "Roast pumpkin & couscous salad". Try it by all means
- Preheat oven to 180°C. Place pumpkin on a baking tray. Drizzle with 2 tablespoons of oil and season with salt and pepper. Gently toss to combine. Roast in preheated oven, shaking pan occasionally, for 1 hour and 10 minutes or until golden and crispy.
- Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 20 minutes or until dark brown and slightly crispy. Remove from heat and transfer to a plate lined with paper towel.
- Bring stock and butter to the boil in a saucepan over high heat. Combine couscous and raisins in a large heatproof bowl. Pour boiling stock over couscous, stirring with a fork. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
- Add roast pumpkin, onion, cinnamon, cumin and half the coriander. Stir to combine. Season with salt and pepper. Sprinkle with remaining coriander.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set